Step 2.

Add cooking oil and unsalted butter to a lightly heated pot, and fry the onions and bay leaf.

Once the onion has softened, add garlic and blended tomatoes. Bring the ingredients to a boil.

Next, lower the heat and allow the sauce to simmer. Season the sauce with salt, pepper and sugar.

Cook till the tomatoes have reduced and the sauce has thickened.

Step 3.

Baked Scallops

Pre-heat oven to 220°C in ‘Top and Bottom Heat Mode’. Pat the scallops dry and season them with salt and pepper on both sides.

Add oil to a lightly heated pan to sear the scallops.

Next, add butter to the pan, and caramelise the scallops by sautéing them.

Add the cooked tomato sauce to the pan – by pouring it over the scallops.

Layer the scallops with parmesan cheese and panko.

Bake the dish in the oven at 180°C for 8 minutes.

Garnish with pesto, extra virgin olive oil and chopped parsley.

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